We had an extra bunch of Swiss chard, and we decided to try this recipe for the leaves (no stems): https://cooking.nytimes.com/recipes/1026680-japanese-curry-with-chicken-meatballs?smid=ck-recipe-iOS-share This was a delicious dish, with an unexpected combination of sweet potatoes and greens that worked well.
Our modifications: first, for the meatball mixture, we followed reader suggestions to increase the panko from 1/2 cup to 3/4 cup. We also let the mixture set in the fridge for 20 mins. Second, because we prefer our curry to be saucy, we used a full package of S&B hot Japanese curry (7.8 oz block), which means we doubled the amount of curry gravy. This definitely was the right solids-to-gravy ratio for our family. Third, we used 2 small Korean sweet potatoes (purple skin with offwhite flesh), which we partially peeled before cutting into chunks. Fourth, we used 6 cups hot water. We added the first 3 cups of water along with the sweet potato chunks, and we reserved the remaining 3 cups of water to mix with the curry blocks (chopped into small pieces to dissolve more easily). Finally, just before adding the torn Swiss chard leaves, we found the curry consistency too thick (the chard would have floated on top), so we diluted with 1/2 cup hot water (for a total of 6.5 cups hot water). In this final stage, we simmered the curry for an additional 10 mins to ensure everything was cooked through We served this over jasmine rice. (Apr. 2025)
Cooking Adventures 